STIR-FRIED FISH HOR FUN

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Ingredients: 

(Recipe adapted from here) 

500g snakehead fish slices 

1kg hor fun

100g bean sprouts

6 garlic cloves, chopped

3 to 4 tbsp light soya sauce

Salt

Cooking oil

Marinade for fish:

2 tsp Chinese wine

1 tsp sesame oil

Dash of pepper

3 tsp cornflour

Method:

1. Add two teaspoons of salt to a bowl and fill it with enough water to cover the fish. Soak the fish in this solution for 30 minutes, chilled.

2. Drain away the water.

3. Heat three to four tablespoons of oil in the wok. Add some of the garlic, fry until fragrant.

4. Add the hor fun and stir-fry.

5. Remove hor fun from wok and set aside.

6. Heat two tablespoons of oil in wok and add some garlic.

7. Add the fish and fry until opaque. Set aside.

8. Heat oil, fry rest of the garlic with the bean sprouts.

9. Season with light soya sauce and salt.

10. Put it all together, add a little sesame oil and serve hot.

 

PRAWN FRITTERS

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Ingredients:

(Recipe adapted from here)

500g medium-sized prawns

200g self-raising flour

1/3 tsp baking powder

200ml water

1 flat tsp salt

Pepper

Oil for deep frying

Method:

1. Remove the head and shell of the prawn, leaving the tail intact.

2. Rinse and place the prawns in a sieve or basket. Chill in the fridge to allow the prawns to dry.

3. Season with half a teaspoon of salt.

4. Add some pepper.

5. Put back in the fridge for half an hour.

6. Sieve the self-raising flour.

7. Place self-raising flour, baking powder and remaining salt in bowl.

8. Add the water. Stir until the mixture is completely smooth.

9. Heat enough oil to submerge prawns.

10. Dip each prawn into the batter and place into hot oil over medium heat.

11. Fry for 2 to 3 minutes until golden brown.

12. Place on kitchen paper to drain off excess oil. Serve hot.

THAI-STYLE CURRY CRAB PAU

Ingredients :
(Recipe adapted from The Straits Times)
100ml coconut milk
2 Tbs water
3 eggs
A pinch of ground black pepper
1 tsp fish sauce

For the crab:
2 large live Sri Lankan crabs, approximately 1kg each
30g salted butter
3 Tbs vegetable oil, more if needed
12 candlenuts, finely chopped
4 Tbs dried shrimps, finely chopped
15 shallots, peeled and chopped into chunks
15 cloves garlic, peeled and chopped into chunks
8 Tbs Indian seafood curry paste, which can be bought from any goods stores in wet markets
Salt to taste
2 large red onions, peeled and chopped into quarters
1.5 large tomatoes, cut into quarters
5 large red chillies, seeded and chopped into quarters
5 large green chillies, seeded and chopped into quarters
Leaves from 5 stalks of Thai basil
200ml hot water

For garnish :
3 stalks spring onions, cut into 6cm-long pieces


Method:

1. Stir the coconut milk with the water and set aside.
2. Beat the eggs with black pepper and fish sauce.  Set aside.
3. Remove the carapace of the crabs and wash the insides.  Remove the grey strips on the body and rinse crabs under running water.  Chop off the pincers and chop the bodies in half.  Lightly crack the pincers so that the sauce can infuse the meat during cooking.
4. Set a large wok over medium heat.  Melt the butter together with the vegetable oil.
5. When the butter has melted, add in the candlenut and dried shrimps and try till golden brown and fragrant.  Constantly stir the mixture to ensure that the ingredients do not burn.
6. Turn the heat down to low and add the shallots and garlic (above).  Stir fry for about 3mins, or until fragrant.
7. Add the curry paste. If it sticks to the wok, add in a bit more oil.  Stir fry until aromatic.
8. Add in half the coconut milk mixture and stir.  Add salt to taste.
9. Add the crabs, onion, tomatoes, red and green chillies and Thai basil leaves.  Turn the heat up to medium and stir fry for 2mins
10. Add the hot water and put a lid on the wok.  Allow to simmer for 3mins.
11. Remove from heat and set on a serving plate.  Garnish with spring onions.

Serves 4 to 6

(Changes : I adjusted the ingredients slightly to achieve a dry version of curry crab and used it as a filling for the pau)

MALAY POTATO PATTIES (Bergedil)

Ingredients :
(Recipe adapted from here)

Bergedil / Pegedil Kentang ( Malay Potato Patties ) 马来土豆饼 

4 potatoes (400g), peel the skin, cut into small pieces

1tbsp dried shrimps, soak in water till soften, chopped roughly (I used bacon)

1tbsp fried shallots

1tbsp chopped parsley leaves

1/2tsp fine salt or to taste

White pepper powder

1 egg, lightly beaten

1/2  yellow onions (I added this)

Method :

1. Deep fry potatoes till golden brown and cooked. Drained. (I boiled potatoes till soft as frying will result in oily potatoes)
2. Using a food processor, to mash the potatoes.
3. Put the mashed potato in a mixing bowl, mixing in chopped dried shrimps bacon, fried shallots, chopped parsley leaves, salt and pepper, mix well. Shape into patties.
4. Coat the patties with egg, deep fry over medium heat till golden brown on both sides. 

HOMEMADE FISHBALLS

Ingredients :
(Recipe adapted from here with step by step instructions)


600g spanish mackerel (kau yu) (I used yellowtail fish)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste

Method :

1. Use spanish mackerel fish (ikan tenggiri or kau yu, 鲛鱼）. For beginner, try to get a small size fish (approx 600g) as it is easy to handle. Choose one with some dots on the skin.

Remove head and all the internal organs. Clean the fish and pat dry. Slice both side of the fish. Retain the fish bone to make fish stock in future.

2. Use a spoon to scrape the flesh (include those flesh on the bones).

3. Prepare 1 tsp salt

4. Sprinkle 2/3 tsp salt and dash of white pepper powder on the flesh

5. Add water to the remaining 1/3 tsp salt

6. Use the back of the knife to chop the flesh evenly. If you notice any fish bones, remove it from the flesh.

7. Add the salted water during the chopping process. A little bit at a time. You will find that the flesh will become sticky and make the chopping getting harder. Continue to add the salted water as and when required.

8. When the fish paste is evenly chopped, wet your hands, make a ball and start “throwing” the whole fish paste on the chopping board. “Throwing” is the most critical part in achiving a “springy” fish paste.

9. Add 1 tbsp cornstarch and some water into the paste and knead until well combined.

10. If you wet your hands and apply a layer of water on the paste, you will see that the texture is shiny, moisture, soft.

Other useful tips to note:
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf

Ingredients:
600g spanish mackerel (kau yu)
1 tsp salt
Dash of white pepper powder
1 tbsp constarch
water (iced or tap water) for mixing the paste
Other useful tips to note:
-Make sure the chopping board is not used for ginger before hand.
-It is better to chop the fish paste on the floor with some newspaper underneath.
-Add enough water to reach the consistency and softness you want. Fresh fish needs more water.
- See more at: http://food-4tots.com/2008/10/29/how-to-make-smooth-springy-fish-paste/#sthash.1WmeSsVx.dpuf